Ingredients Jump to Instructions ↓

  1. 1 lb 454g / 16oz Ground turkey

  2. 1 lb 454g / 16oz Ground pork shoulder

  3. 2 1/2 cups 365g / 12oz Bread crumbs

  4. 1/4 cup 59ml Milk

  5. 4 Garlic cloves - finely chopped

  6. 2 Eggs

  7. 2 tablespoons 30ml Chopped fresh rosemary leaves

  8. 1 tablespoon 15ml Red chile flakes

  9. 2 tablespoons 30ml Salt

  10. 2 tablespoons 30ml Freshly-ground black pepper For Sauce

  11. 1/4 cup 59ml Extra-virgin olive oil

  12. 3 Red onions - thinly sliced

  13. 1 Garlic head - thinly sliced

  14. 1 tablespoon 15ml Red chili flakes Salt - to taste Freshly-ground black pepper - to taste

  15. 1 Fresh rosemary sprig

  16. 2 cups 474ml Red wine

  17. 1 San Marzano tomatoes - (16 oz) - and their juices, Crushed by hand 1/2 Italian parsley leaves - roughly chopped

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Preheat the oven to 375 degrees. In a large mixing bowl, combine the turkey, pork, bread crumbs, milk, garlic, rosemary, chile flakes and salt and pepper and mix with hands until just combined. Form into 5-ounce balls and place in a shallow casserole. Roast in the oven until dark golden brown. Set aside. Reduce the oven temperature to 350 degrees. Meanwhile, in a large oven-proof skillet, heat the olive oil over high heat. Add the onions and garlic and cook over medium heat until well browned. Add the chili flakes and salt and pepper, to taste. Add the rosemary and red wine and stir until the wine is reduced by half. Add the tomatoes and simmer for 15 minutes. Add the meatballs, transferring to a large container if necessary, and cook in the oven 2 1/2 hours. Serve in shallow bowls with the sauce, topped with the parsley leaves. This recipe yields 4 servings.


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